Influence of Ultrasound and Microwave Irradiation on Release of Glucose from Whole Wheat Flour and Debran Wheat Flour

The objective of the present work was to add value to two different samples of wheat flour, namely- whole wheat flour and debran wheat flour, through production of ‘glucose’ (reducing sugars), and to intensify glucose production (yield) by means of ultrasound treatment and microwave irradiation. The effect of ultrasound treatment prior to acid hydrolysis of samples was also studied. The ultrasound treatment increased the yield of glucose by 90% in whole wheat sample and by 77% in debran wheat sample. The microwave irradiation increased the yield of glucose by 4 times in whole wheat samples and by 3.8 times in debran wheat samples.